No knead, no loaf pan, no Dutch oven, no problem! Our rustic bread recipe is so simple, using only 5 ingredients that you likely have stashed in your cupboards. In just a few hours, you'll have the most delicious bread that has an amazingly crispy crust and is pillow-soft inside!
There's nothing better than homemade bread, fresh out of the oven. It's perfect for breakfast, lunch, dinner, snacktime, or any time of the day, really! But one of our favorite things about it? It's one of the
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Easiest Rustic Bread Recipe Ever
Recipe for the last few years! You simply can't go wrong with our rustic bread; it goes well with anything. Even non-bakers can have this turn out perfectly delicious every time! We love that you don't need any fancy gadgets for it, although a stand mixer
And never get tired of it! You won't be disappointed, we promise. Plus, it's a great shelf cooking recipe because all of these ingredients are kitchen staples!
If!), store the sliced bread in an airtight bread bag or zipper bag at room temperature. If it's a full loaf, store it in a brown paper bag to keep the crust from going soft. If it's half a loaf, place the open side face-down on a cutting board.
Rustic Potato Bread
Rustic bread usually only lasts for a few days before it starts going stale. At that point, you can repurpose it for something else, if that's your thang. (Those ideas are comin' atcha below!)
Rustic bread also freezes really well! Wrap your whole loaf in plastic wrap and aluminum foil to help prevent freezer burn. When you're ready to thaw, just leave it wrapped up on the counter for a few hours and it'll be good as new. You can also freeze slices of bread, so don't be afraid to throw those in a freezer baggie if you have any leftover as well! They're handy for when you just need a slice or two of bread versus the whole loaf.
Alright, here are our favorite ways to eat this rustic bread, both fresh and when it's starting to go stale. Don't even think about wasting it because it's too delicious for that! 😉
Crusty Bread Stand Mixer Recipe
Pro Tip: Plan your meals around when you're making your bread. This will help you use it up before it goes stale! You'll know when to make it fresh to accompany your favorite meals, then turn it into something else before it goes bad.
A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!
*You can bake it right on the hot cookie sheet and it’ll be just fine. Just be careful handling the hot pan while putting your dough on it and in the oven!
Artisan Bread: The Easy Way
Alright, well there you have it! Don't be surprised if our rustic bread becomes the new most-requested recipe by your family and friends… There's just something about homemade bread that brings you all together. Give it a try and let us know how you like it!This homemade rustic crusty bread is the most delicious bread that will ever come out of your oven! No kneading or a stand mixer required!
This is the bread recipe that can change your life. I’m serious. Just scroll down and read through the comments and then you’ll believe me. Here are a couple comments among hundreds of rave reviews:
One of the best bread recipes I have ever made! A real favorite with my family and excellent for sandwiches. Super easy!
Rustic Crusty Bread Recipe {with Tutorial}
I made this recipe for the first time this past weekend and it turned out perfect! It truly was an incredibly easy recipe to follow.
This is the first bread recipe i’ve ever successfully made! It’s delicious and so easy I used active dry yeast, and the working with yeast tutorial was a huge help! great recipe, Mel.
This rustic crusty bread recipe is perfect for beginning and expert bread makers alike. It’s like a perfect loaf you’d get right out of a bakery – for a fraction of the cost. Many artisan-type loaves of bread like this take days to make, but this bread recipe only takes a few hours!
Ingredient Homemade Bread Recipe
A stand mixer, electric mixer or any kind of mixer to make it. Just a bowl and a spoon.From start to finish, it is ready to bake in about 2-3 hours. The crust is golden, thin and crunchy, and the crumb is tender and soft.
It doesn’t have the airy holes of a no-knead type bread, the crumb is tighter and slightly more dense, but it is glorious for paninis, garlic bread or just served plain
The recipe makes between two and four loaves, depending on how big you want to make them. I usually make two bigger loaves out of the batch, and I like to bake up both loaves the same day and pop one in the freezer for easy access next time we get the hankering for delicious, crusty bread.
Crusty Roasted Garlic And Rosemary Bread
In a large bowl, combine the water, yeast and salt. Give it a little mix. And then add in the flour. Make sure to measure the flour with a light hand (or use the weight measure). You can mix with a spoon or spatula; I have been converted to the wonders of this Danish dough hook
The texture of the dough will be shaggy and much softer and stickier than a traditional kneaded bread dough. Make sure there are no pockets of flour and the dough is well mixed.
At this point, to shape into loaves, I grease my hands really well with cooking spray and split the dough into two pieces (you can make four smaller loaves out of the batch, if desired). Take one of the pieces and work it in your hands, turning the edges underneath until it’s a relatively tight, smooth loaf. Regrease your hands if the dough is super sticky.
No Knead Honey Oatmeal Artisan Bread
Place each loaf in the center of a piece of parchment paper and dust the top lightly with flour. Using a baker’s lame
When I originally posted this recipe, I waited to slash the dough until after it had risen, but this sometimes causes the dough to deflate completely (especially if you don’t have a really sharp razor or knife), so I’ve started doing the slash action before it rises. Haven’t looked back. Works great and you still get the definitive, pretty “decoration” on top of the loaf as it bakes.
In the oven to 450 degrees F and let it preheat at that temp for 20-30 minutes before baking the bread. If you don’t have a baking stone, you can try preheating an overturned aluminum baking sheet (although it may warp and bend out of shape a little at that temp, so be careful).
Crusty Italian Bread Recipe
Note: I have never had parchment paper catch fire in the oven using this recipe (or homemade pizza), but take care that the parchment doesn’t touch the heating element or sides of the oven. Also, I think the thinner/cheaper the parchment paper, the more chance this could happen.
You can put a broiler pan on the bottom of the oven and add 1-2 cups hot water OR you can toss a few ice cubes onto the bottom of the oven right after sliding the bread onto the stone and then quickly (but gently) close the oven door. The steam from the water is going to help create that beautiful crust.
Bake the bread for about 25 minutes, give or take. It’ll puff even more in the oven. Look at that golden crust! Wowser.
Artisan Bread Recipe
This rustic crusty bread is my go-to bread to take to new neighbors, friends in need of a pick-me-up or when I am taking dinner into someone, and I make it several times a month just for our family to enjoy. It really is a life changing recipe.
I hope you’ve been able to see just how easy it is to make! I have no doubt you’ll feel like a total bread making rock start after you make this rustic crusty bread!
While this bread doesn’t require a stand mixer, I’ve found the following to be helpful, especially if you want to ensure perfect crusty bread every time!
Making Artisan (yeast) Bread From Scratch
Flour: I often use half finely ground white whole wheat flour with good results. The bread is a bit more dense with the whole wheat flour but still delicious.
Baking: if you don’t have a baking stone, try turning a rimmed baking sheet upside down and heating it in the 450 degree oven for 10 minutes prior to baking. When ready to bake, slide the parchment paper with the dough on it directly onto the overturned baking sheet and bake according to the recipe. You can also stretch the rounded dough into an oval and place in a greased loaf pan. Let it rise for 40 minutes if fresh (add an extra hour if the
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